Challah Bread
Print Recipe

Gluten-Free Soy-Free Nut-Free Corn-Free

This traditional egg bread, made gluten-free, is delicious for any occasion. The dough freezes very well, so you can make it ahead of time to bake fresh when needed. Made with Pamela’s Bread Mix.

Ingredients
    • 1 (19 oz) bag or 3½ cups (525 g) Pamela's Bread Mix
    • ¼ cup white sugar
    • 1 (7g) package or 2¼ teaspoons active dry yeast
    • 3 eggs, large
    • ½ cup milk
    • ½ cup warm water
    • ¼ cup butter, melted
    • 1 egg yolk for egg wash (optional)
Directions

    TO MAKE THE DOUGH: In the bowl of a stand mixer with paddle attachment, mix together Bread Mix, sugar, and yeast. Add eggs, milk, warm water, and melted butter and mix on low until combined, then increase the speed to medium and beat for three minutes.

    Label three pastry piping bags or three large ziplock bags Bag #1, Bag #2, and Bag #3. Divide the bread dough evenly among the bags.

    TO BRAID THE DOUGH: Because this dough is too soft to actually braid, you will pipe the dough out like frosting, one small section at a time, to form the braid.

    Set out a 13 x 18-inch sheet of parchment paper. Using a dark marker or pen, draw two lines from top to bottom of parchment paper, 4 inches apart, so the paper is divided into 3 equal columns. You will pipe the braid within the middle column. Turn parchment paper over so line is facing down and put into 13 x 18-inch sheet pan.

    Cut tips of piping or ziplock bags so openings are about 1-inch wide.

    Using Bag #1, start braid at the top of the pan with tip in the middle of the column; squeeze dough out diagonally downward to the right until you reach the right edge of the column. Stop there and set the bag down, without breaking off dough, with the tail of the bag laying outside the column to the right.

    Take Bag #2 and point tip just to the right of where you started the braid with Bag #1. Squeeze dough out, this time pulling downward diagonally to the left, crossing over the top of strand #1, until you reach the left side of the column; set bag down without breaking off dough, with the tail of the bag laying outside the column to the left.

    Now take Bag #3 and point tip just to the left of where you started the braid with Bag #1. Squeeze dough out downward diagonally to the right, crossing over strand #2, until you reach the right side of the column. Stop there and set the bag down without breaking off dough, with the tail of the bag laying outside the column to the right, below Bag #1.

    Pick up Bag #1 again and squeeze dough out downward diagonally to the left over strand #3 until you reach the left side of the column. Pick up Bag #2 and continue the pattern with all three bags to form the braid until you run out of dough. Tuck the ends of the braid neatly under the loaf. Smooth the ends with damp fingers. At this point, dough may be frozen to be baked later (see note below).

    Let challah rise for 45 to 60 minutes in a warm, draft-free spot until almost doubled in size.

    Preheat oven to 350°. Mix egg yolk with 1 tablespoon water to make egg wash. Brush loaf gently with egg wash before baking. Cover loosely with foil so bread does not get too brown. Bake for about 60 minutes.

    Let cool completely before slicing with a serrated knife.

    NOTE:

    To freeze challah: Spray challah with nonstick cooking spray before it has risen, leave uncovered on sheet pan, and put sheet pan in freezer until challah is hard enough to pick up without losing its shape. Remove challah from freezer, wrap tightly in plastic wrap, and return to freezer until ready to use.

    To bake challah from frozen: When ready to use, remove plastic wrap from challah to prevent condensation while thawing. Loosely cover with plastic wrap or a cover to keep dough from drying out and let thaw in refrigerator overnight. The next day, remove challah from refrigerator and allow it to come to room temperature. Let challah rise for about 60 minutes in a warm, draft-free spot until almost doubled in size. Bake as directed above.

    To make with bread machine: Dough can be made with bread machine following bread machine instructions, mixing dough up to the first rising.

    If you need to see how a braid is formed, you can make a practice braid out of ribbon or string to look at while you pipe the dough.

    © Pamela's Products, Inc.

Overall Average Rating:
2 ratings
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11-20 of 22

Irene 09/260/2016 09/17/2016
Is there any reason why I couldn't make this a circular challah for Rosh Hashana? It looks like you are making you
aid on parchment paper. Could that be used?
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    • Hello Irene, A circular challah would probably work just the same.
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Jackie 08/232/2016 08/20/2016
I'm looking to use this bread in a bread pudding so I don't need the braid. Would it work if i baked it in a loaf pan?
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    • Hi Jackie, You can use this recipe for a loaf of bread using the Bread Mix: Amazing Bread
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    • I use this recipe in a regular bread pan all the time and it works out great
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Marisa 08/226/2016 08/14/2016
Are the directions similar if I use the Kosher Cook silicone bake mold?
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    • Hi Marisa, What a great idea! This recipe should work in that pan, but we haven't tried it. Let us know how it goes!
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Debbie Ginchansky 02/47/2016 02/17/2016
Hi,
A teacher at my school ( I am a school nurse), gave me this recipe because my son is GF. I make 2 of the teachers are GF in my school and I make them banana bread GF all the time. My question is about Shira's comment, if you are kosher your recipe would be OK with dairy meals. It could not be used with meat meals. I would be interested also in a dairy free challah which would also be helpful for the lactose intolerant . Thanks for any input.
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Lana 09/253/2015 09/11/2015
How do you keep this (overnight, for example) fresh beyond one day?
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beth 10/281/2015 10/09/2015
Is there a way to make this egg-free?
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    • Hi Beth - While we have not tried it, Pamela feels it should work. She suggests using the equivalent of 4 eggs. I hope this is helpful. Denise, Customer Service
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Kayla 08/224/2015 08/13/2015
For challah to be hamotzi, it needs to include at least 51 percent of one of the following grains: barley, wheat, oats, spelt, or rye. Unfortunately, this challah halachically can't be used for the blessing. Would I be able to do 2 cups oat flour and 1.5 cups Pamela's and get similar results?
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    • Kayla, did you receive a response about mixing oat flour with the bread mix? I don't see one here.
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    • Kayla, excuse me. What I wanted to ask was if you tried it and if it was edible.
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    • Hi Kayla, I was wondering this same thing. I've been trying to find a gf version that has the correct percentage of oat flour. Did you ever give this a go? and if so did it turn out?
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    • Hi Kayla - As we have not tested the recipe in that manner, I cannot say if it will work. If you try it, please be sure to let us know how it goes! Pamela's Customer Service
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    • Oat flour soaks up more liquid than most gluten free flours, so you will definitely need to increase fluid/liquid if you use it.
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    • Kayla , unfortunately if you add the above ingredients , it wouldnt be gluten free, and the whole point is to make a gluten free chalah that people with wheat allergy or celiac can still enjoy.
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Alex 05/134/2015 05/15/2015
Would I be able to make the dough tonight, refrigerate it, and then braid and bake tomorrow?
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    • HI Alex- Pamela suggest, "...I would mix, braid, let rise in refrigerator overnight and bake in the morning. " I hope this helps. Denise, Customer Service
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Denise Rutledge 03/63/2015 03/05/2015
To meet kosher requirements, I replaced the butter with organic canola oil and the milk with cashew-almond milk. I used organic cane sugar. It turned out very well--tender with excellent texture.
I did find that the method for making the bread look like challah wastes some of the dough and manipulating the three bags was challenging. Purchasing a pan that mimics the braided look such as these at Amazon http://www.amazon.com/Kosher-KCBW0164-Deluxe-Chalets-Silicone/dp/B009576M4W/ref=pd_bxgy_k_img_y might be a better way to go.
If you prefer the look of an actual braid, I found I could get the look using a single pastry bag. I laid one straight line for about 3 inches, then I piped a line from the right which went diagonally from beside the top of that one to the bottom on the opposite side. I followed this by piping a line of dough from the left, which started just slightly below the starting point for the straight piece and nestled into the space below the first 'rope.' From there on, I just alternated from left to right, filling the space where a rope would normally come up, if the dough were continuous.
The next time I do it, I'll try to capture the method in video.
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    • Hi I know it's been a while since you commented but did you end up videoing the technique? If so where can I find it?
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shira 04/104/2015 04/15/2015
Has anyone tried this using margarine and soy milk to make it dairy free? thanks
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    • Hi Shira - We have not tried the recipe with those substitutions so I am not sure if it will work. We welcome you to it and please us know how it goes! I hope this helps. Denise, Customer Service
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